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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/11/1998 |
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Data da última atualização: |
11/11/1998 |
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Autoria: |
CABRAL, L. C.; SERNA-SALDIVAR, S. O.; TINKSLEY, A. M.; WEBER, C. W. |
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Título: |
Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Archivos Latinoamericanos de Nutricion, Caracas, v. 45, n. 1, p. 41-46, 1995. |
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Idioma: |
Inglês |
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Conteúdo: |
Soybeans were dehulled, stored under two environmental conditions, optimally cooked and assayed for trypsing inhibitor and protein quality with laboratory rats. Dehulling did not significantly affect protein quality (PER and NPR) and protein digestibiity of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digesibility when compared with cooked counterparts. PER values of dehulled-cooked soybeans diets decreased significantly as seeds were stored for upto 3 mounths under either environment. There were no significant differences in PER values due to storage during the period from 3 to 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2 |
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Palavras-Chave: |
Cereais; Qualidade proteica. |
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Thesagro: |
Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01342naa a2200193 a 4500
001 1410420
005 1998-11-11
008 1995 bl uuuu u00u1 u #d
100 1 $aCABRAL, L. C.
245 $aEffects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans.
260 $c1995
520 $aSoybeans were dehulled, stored under two environmental conditions, optimally cooked and assayed for trypsing inhibitor and protein quality with laboratory rats. Dehulling did not significantly affect protein quality (PER and NPR) and protein digestibiity of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digesibility when compared with cooked counterparts. PER values of dehulled-cooked soybeans diets decreased significantly as seeds were stored for upto 3 mounths under either environment. There were no significant differences in PER values due to storage during the period from 3 to 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2
650 $aSoja
653 $aCereais
653 $aQualidade proteica
700 1 $aSERNA-SALDIVAR, S. O.
700 1 $aTINKSLEY, A. M.
700 1 $aWEBER, C. W.
773 $tArchivos Latinoamericanos de Nutricion, Caracas$gv. 45, n. 1, p. 41-46, 1995.
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